redmike
Senior Cook
Just been looking for an article that properly explains how to prepare a brine solution to gauge whether a potato is high or low starch.
All the ones that I found are similar to this.
"If you are not sure which type you have, put one in a brine of one part salt to 11 parts water (11 fl oz water and 2 TB salt). Waxy potatoes float, mealy potatoes will sink."
But which kind of salt?
The volume of 2 tbs of coarse (kosher) salt is completely different to 2 tbs of table salt.
Any ideas?
Thanks
All the ones that I found are similar to this.
"If you are not sure which type you have, put one in a brine of one part salt to 11 parts water (11 fl oz water and 2 TB salt). Waxy potatoes float, mealy potatoes will sink."
But which kind of salt?
The volume of 2 tbs of coarse (kosher) salt is completely different to 2 tbs of table salt.
Any ideas?
Thanks